Amanda made these for breakfast the day before Thanksgiving and enjoyed them with some cream cheese.  The muffins are adapted from The Quick Recipe by Cook’s Illustrated.  It makes 12 muffins in about 45 minutes.

10 oz. (2 cups) all-purpose flour

7 oz. (1 cup) sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

3 large very ripe bananas, mashed well (about 1.5 cups)

½ cup whole fat buttermilk

2 large eggs

6 Tbs. (3/4 stick) unsalted butter, melted and cooled

1 tsp. vanilla extract

Preheat the oven to 375 degrees and position a baking rack in the middle of the oven.

In a large bowl whisk together the dry ingredients.  In a separate bowl, combine the wet ingredients.  Add the wet to the dry ingredients mixing until they are just combined and are a bit chunky.  (Do not overmix.)

Grease a muffin tin.  Using a ladle or ice cream scoop portion the batter into 12 depressions in the tin.  Bake for about 20-23 minutes until golden brown and a toothpick comes out clean.  Rotate the pan halfway through the baking.  Cool in the pan for 5 minutes and then remove them from the tin and cool them on a wire rack for 10 minutes.